Baking with blue agave nectar

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This year when I baked Max’s birthday cake in his favorite red velvet, I tried something different – blue agave nectar instead of sugar. I had been toying with the idea ever since I got my first vegan cookbooks. It really appealed to me, because I’m always open to new ways to reduce the amount of refined sugar we use. Another thing that made me interested in the agave nectar was the fact that it is a low glycemic food and doesn’t cause the blood sugar spikes that come with the amounts of granulated sugar called for in cake recipes. I was a little apprehensive, because I wanted my cakes to have their usual taste, so I talked to Diva in Demand, cake baker extraordinaire, and she raved about the flavor of desserts made with blue agave nectar. My cakes came out well and was slightly more moist with the 1:1 ratio. Everybody thought they were great. I made a pineapple upside down cake and it was amazing. In the future, I am looking at toning that down to a 3:4 ratio because I found myself having to balance the flavor of the nectar with a teeny bit more vanilla. Some are perfectly happy with the flavor of desserts with a 1:1 ratio, though.

3 thoughts on “Baking with blue agave nectar

  1. I don’t know how the hell to use ratios but I only use HALF of what I would use if it was sugar. So if the recipe calls for 2 cups of sugar, I use 1 cup of agave…..and I ALWAYS use 2 teaspoons of extract. Sometimes it’s 2 vanilla and sometimes it’s 1 vanilla and 1 almond if I don’t want the cake to taste too sweet.

    The thing that I like most about baking with the blue agave nectar instead of a sugar substitute like Splenda is that it doesn’t have the “fake” flavor like Splenda does. There is no aftertaste and I feel like it blends better.

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